Executive Chef

Duties/Responsibilities

• Executing all food portions of events, on-property vending and breakfast programs.
• Hiring, scheduling, and directing all kitchen staff.
• Developing new menus for group sales clients.
• Maintaining an accurate monthly inventory of kitchen small wares and all food items.
• Ordering all needed food and kitchen supplies.
• Maintaining the mise en place for all food and beverage programs.
• Maintaining cleanliness of kitchen areas.
• Staying updated and in compliance with Health Department requirements and safe food practices.
• Maintaining food and labor cost.

Requirements

• Excellent interpersonal and customer service skills.
• Ability to respond quickly and accurately to guest requests.
• Excellent attention to detail.
• Excellent teamwork skills.
• Excellent written and verbal communication abilities.
• Good analytical and problem solving skills.
• The ability to provide an excellent level of customer service, even in stressful situations.
• Willingness to work long hours, irregular shifts, and on weekends and holidays.

Qualifications

• High school diploma or GED.
• Restaurant or event experience preferred.

Physical Requirements

• Able to stand and walk for prolonged periods.
• Able to climb ladders.
• Able to climb stairs.
• Able to walk hallways and perimeter of property.
• Able to twist, bend, reach and pull.
• Able to lift up to 50 pounds.

Benefits

• Competitive compensation and benefits including health, dental and vision insurance, 401(k) plan with company match, life and disability insurance, Flexible Spending Account, and tuition and student loan reimbursement programs.